Lemon Coconut Nest Cake

By Jackie Alpers for Real Simple©

Lemon Coconut Nest Cake

Photo by Hector Manuel Sanchez

Yield: 8 to 10 Servings

Ingredients: 

Cake:

  • 1 cup butter, room temperature, plus more for the pan
  • 2½cups all-purpose flour, plus more for the pan
  • ½teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1¼ cups granulated sugar
  • 2 tablespoons lemon zest
  • ⅓ cup lemon juice
  • 4 large eggs
  • 1 cup plain, whole-milk, Greek yogurt

Frosting:

  • 12 ounces cream cheese, room temperature
  • ¾ cup confectioners’ sugar
  • ⅓ cup plain, whole-milk Greek yogurt
  • 1½ teaspoons lemon extract
  • 2c ups finely shredded coconut flakes, unsweetened
  • 1 cup large dried coconut flakes or chips, unsweetened
  • 2 teaspoon sprinkles in spring colors (optional)
  • 1 cup candy-coated chocolate eggs, such as Cadbury Mini Eggs

 

Directions: 

  1. Heat oven to 350° F. Butter and flour a 10-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
  5. Prepare the frosting: Using an electric mixer, beat the softened cream cheese, Greek yogurt, confectioners’ sugar and lemon extract until smooth.
  6. Frost the cooled cake, then press the finely shredded coconut into the sides and top of the frosting with your hands. Press the bigger coconut flakes on top. Garnish with sprinkles. Fill the hole in the middle with chocolate eggs before serving.

Easy Shepherd’s Pie from Real Simple©

Yield: 4 Servings
By Diana Hyle , October, 2007

Easy Shepherd's Pie

Feast on this great dish from Real Simple.

Ingredients:

  • 1 pound ground beef
  • 1/3 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
  • 1/4 cup (1 ounce) shredded Cheddar (optional)
  • 1 16-ounce package mashed potatoes, refrigerated or frozen and thawed

Directions:

  1. Heat oven to 400° F.
  2. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.
  3. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.
  4. Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.


Slow-Cooker Creamy Chicken with Biscuits

Real Simple offers this slow-cooker recipe… perfect for a cold winter’s night.

Yield: 6 servings

Image

Ingredients: 

Directions: 

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
  3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

by Abigail Chipley , March, 2011

Quick Tip

Kitchen timer
Poultry seasoning usually contains a mix of dried thyme, sage, marjoram, rosemary, and black pepper. It’s a great way to add flavor to chicken dishes. To make your own, combine equal parts of these herbs and store in a tightly sealed container.